350g Quorn pieces
1 large onion roughly chopped
2 large carrots cut into cubes
1 large glass of dry white wine
2 bay leaves
1 large potato cut into small pieces
300ml boiling water
2 Kallo chicken stockcubes (or veggie)
1 dessert spoon corn flour
6 leafy stems parsley
– stems finely chopped
– leaves roughly chopped
4 large handfuls of spinach leaves, finely chopped
Salt and pepper
Heat a tbs of olive oil in a Le Creuset casserole pan on 7. Add the quorn and brown it off, stirring from time to time, add more oil if necessary. Once brown, reduce the heat to 5 add the onions and a large pinch of salt and cook until the onions are soft.
Add the white wine and bay leaves, using a spoon to scape the bottom of the pan and reduce by half. Add the carrots and potato, the stock cubes and boiling water and the parsley stalks. Reduce the heat to 4, add some black pepper and cook with the lid off stirring from time to time until the potato is cooked (about 30 mins).
Mix the corn flour with a little cold water so it is runny. Pour in half to the casserole and stir well, if it is still not thick enough add the rest and stir again. Add the parsley and stir.
Add the spinach on top and cover for a couple of minutes until wilted. Stir well and check the seasoning and serve.
Goes well with roast turnips and some green veg.